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Avocado Lime Loaf Cake

Avocado Lime Loaf Cake prepared dish

Ripe avocado gives this tender loaf cake a moist crumb and a subtle buttery flavor without dairy. Fresh lime zest and a simple lime glaze keep the cake bright, fragrant, and perfect for dessert or an afternoon treat.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 55 min cook.

Prep: 20 min · Cook: 55 min · Total: 75 min · Serves: 8

Quick cooking notes

  • Core ingredients include baking soda, large eggs, granulated sugar, fresh lime zest.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.5 tsp baking soda
  • 2 count large eggs (at room temperature)
  • 1 cup granulated sugar
  • 1 tbsp fresh lime zest (finely grated)
  • 1 cup ripe avocado flesh (mashed smooth)
  • 0.25 cup neutral vegetable oil
  • 0.5 cup unsweetened oat milk
  • 3 tbsp fresh lime juice (divided)
  • 0.5 tsp fine sea salt
  • 2 cups all-purpose flour (spooned and leveled)
  • 0.5 cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 1.5 tsp baking powder

Instructions

  1. Place an oven rack in the center position, then heat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Coat a 9 by 5-inch loaf pan with nonstick spray or a thin film of oil, line it with a parchment sling, and press the parchment into the corners so the finished cake lifts out cleanly.
  3. Whisk 2 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt in a medium mixing bowl for 30 seconds, until the leaveners are evenly distributed and no clumps remain.
  4. In a large mixing bowl, mash 1 cup ripe avocado flesh with a fork or potato masher for 1 to 2 minutes, until it is mostly smooth with no pieces larger than a pea.
  5. Add 1 cup granulated sugar to the avocado and beat with an electric hand mixer on medium speed for 2 minutes, scraping the bowl once, until the mixture looks creamy and slightly lighter in color.
  6. Beat in 2 large eggs one at a time on medium speed for about 30 seconds after each addition, then mix in 0.25 cup neutral vegetable oil, 0.5 cup unsweetened oat milk, 1 tbsp fresh lime zest, 2 tbsp fresh lime juice, and 1 tsp vanilla extract on low speed for 45 seconds, until the batter is glossy and uniform.
  7. Add the flour mixture to the avocado mixture in two additions, folding with a flexible spatula for 30 to 45 seconds after each addition, just until no dry streaks remain; the batter should be thick, pale green, and pourable.
  8. Scrape the batter into the prepared 9 by 5-inch loaf pan, smooth the top with the spatula, and tap the pan firmly on the counter 3 times to release large air pockets.
  9. Bake the cake in the 350°F (175°C) oven for 50 to 55 minutes, rotating the pan once after 35 minutes, until the top is domed and golden at the edges and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Set the loaf pan on a wire rack and cool the cake in the pan for 15 minutes, until the sides begin to pull slightly from the pan and the loaf is firm enough to lift.
  11. Use the parchment sling to lift the cake from the pan, place it directly on the wire rack, and cool for 45 to 60 minutes, until barely warm to the touch so the glaze will set instead of melting.
  12. Whisk 0.5 cup sifted powdered sugar with the remaining 1 tbsp fresh lime juice in a small bowl for 30 seconds, until smooth, thick, and pourable; add a few extra drops of lime juice only if needed.
  13. Spoon the lime glaze over the cooled loaf, letting it drip down the sides, and let it stand at room temperature for 10 minutes, until the glaze looks set and slightly matte.
  14. Slice the avocado lime loaf cake with a serrated knife into 8 even pieces, wiping the blade between cuts for clean slices, and serve at room temperature.

Nutrition (per serving)

  • Calories: 365
  • Protein: 5 g
  • Fat: 13 g
  • Carbohydrates: 58 g
  • Fiber: 3 g
  • Sugar: 34 g
  • Sodium: 329 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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